Our brunch menu starts at the market. Each week, our kitchen team looks at what’s fresh, what’s abundant, and what feels right for the season.

From Crate to Plate

Mushrooms in autumn, bright greens in spring, berries at the height of summer — the produce sets the tone, and we build our plates around it.

Cooking this way keeps our menu honest and full of small surprises. Ask your server what’s new this week.